English Bitter - Adding Hops

English Bitter

Final Volume                         25 litres

Original Gravity                       1.042

Pale Malt                           3500 gm
Crystal Malt                         250 gm

Fuggles Hops                       30 gm
Goldings Hops                     60 gm
Goldings Hops                     15 gm
Goldings Hops                     10 gm

Mash Water                         15 litres
Dry Lager Yeast                    1 packet
--OR--  Liquid Lager Yeast    1 vial


1) Heat the mash water to 73-76°C and stir in the malt
2) Stir until thoroughly mixed. Ensure the mash temperature is 63-66°C
3) Let rest for 90 minutes, checking that the temperature remains at 63-66°C
4) Heat about 20 litres of water to 75-80°C for sparging
5) Sparge until you collect 25-27 litres of wort
6) Bring to a boil and add the Fuggles hops and the first 60 gm allotment of Goldings hops
7) After 90 minutes of boiling, turn off the heat and add the second 15 gm allotment of
Goldings hops
8) After 15 minutes strain off the clear wort into the primary fermenter. Top up if necessary
with boiled water. Cover the primary fermenter and let the wort cool
9) If you were not able to make a yeast starter the night before, set aside about 2 litres of the
wort and quickly chill. Add the yeast to the starter wort once it has cooled to 70°C. If you
prefer not to make a yeast starter, simply follow the instructions that come with your yeast
10) Once the wort has cooled to 70°C, take a hydrometer reading, and then pitch your yeast,
stirring vigorously. Loosely cover your primary fermenter with the bucket lid
11) After about 3-5 days (when the yeast head has fallen) transfer to the secondary fermenter, add the third 10 gm allotment of Goldings hops to the secondary fermenter, and fit the air lock
12) After 7 to 10 days in the secondary fermenter transfer back to the primary fermenter, making sure to filter out any hop particles, and bottle (or keg) your beer
13) Sample after 7 days in the bottle/keg